Peel and dice potatoes. I like to dice them small so they cook faster. Add them to a large pot and fill with water one inch above the potato line.

Bring to a boil and cook about 10-15 minutes (cooking time will depend on potato size), or until the potatoes are fork tender (when stabbed with a fork they fall off on their own).

Drain the potatoes and place them back in the pot. Place the pot back on the burner over very low heat. Mash with a potato masher until all the big chunks are broken up.

Add the cream cheese and butter to the pan. Put the lid on top and let sit for about 30 seconds, then mash the cream cheese and butter into the potatoes, adding the milk and seasoning to taste. Add more milk if desired for creamier mashed potatoes.

Remove from heat and serve or place in serving dish.

Make ahead instructions: make up to one day ahead. Store in a covered container. Let come to room temperature before reheating. Reheat in the oven or microwave until hot. You may need to add a bit more butter or milk to get them back to desired texture if you’re reheating.